3 cans diced Del Monte new potatoes, drained
6 hard-boiled eggs, diced
3/4 cup finely chopped celery
1 medium sweet onion, minced
1 large dill pickle, diced (claussen)
1/2 teaspoon celery seed
2 tablespoons dill pickle juice
1/4 teaspoon dry mustard
1 tablespoon chopped pimento
yellow mustard
1 cup mayonnaise
paprika
salt and pepper

In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow, add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento, combine all, salt and pepper to taste.

Cook's Note: To use fresh potatoes for this recipe, boil 5 large potatoes in 2 quarts of water with 1/2 tablespoon salt. When fork tender, cool remove skins when cool enough to handle. Alternately, scrub red or new potatoes well and leave skin on. Cut into 1 inch cubes. Proceed as above with remaining recipe.

Submitted by: Don L